Simple tomato rigatoni

Head chef of Bar Heather, Ollie Wong-Hee’s simple tomato rigatoni recipe offers versatility to home cooks, providing the option to use either sausage or eggplant as the main element of the dish, easily pivoting to a vegetarian alternative. This flexibility allows you to tailor the dish to your guests’ dietary requirements.

Credit: Jiwon Kim

• serves

  6

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 500 g good-quality rigatoni
• Salt and black pepper
• Olive oil, for drizzling
• 1 eggplant, or cacciatore sausage, sliced
• A wedge Parmigiano Reggiano, mixed salad, to serve

For the sauce

• 400 g tin whole peeled tomatoes
• 100 ml water
• 4 garlic cloves, thinly sliced
• 1 dried chilli (eg pepperoncino or Thai dried)
• 3 anchovies (optional)
• 50 - 60 g good-quality butter

Instructions

1. Bring a large saucepan of salted water to the boil. Cook the pasta according to the package instructions. Before draining, reserve 1 cup of pasta cooking water.
   
2. While the pasta is cooking, combine the ingredients for the sauce in a medium saucepan and cook over medium heat, until the anchovies and garlic have broken down and the chilli is softened. Remove from the heat, and allow to cool slightly, then use a stick blender or high-speed blender to blend to a smooth sauce.
   
3. Heat a generous drizzle of olive oil in a large frying pan, then pan-fry the sliced eggplant (or sausage) over medium-high heat, until golden. Drain the pasta and add to the pan with the sauce and a generous splash of reserved pasta water. Season to taste with salt and pepper and toss gently to combine.
   
4. Divide the simple tomato rigatoni between bowls, then grate over some Parmigiano Reggiano to serve and sprinkle with freshly cracked black pepper and a drizzle of olive oil. Serve with a mixed salad on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Stress-Free Feeds

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G